These Biscoff Snickerdoodles are almost like my tried and true Snickerdoodles recipe, but with a much deeper, richer flavor, thanks to that distinct gingerbread, caramel-like flavor of the Biscoff Spread. Whether you’re a culinary expert or novice baker, these are quick to mix up and get in the ..

Lasagna is an amazing dish! Such a great comfort food! This lasagna is loaded with gobs of cheese, from the mozzarella cheese, to the cottage cheese, to the parmesan cheese. Do you have a family favorite meal that you have been making for ages and ages? Well, this Lasagna recipe is one that I have ..

This chocolate mousse is made by cooking egg yolks over a saucepan of barely simmering water before combining them with other ingredients. The trick is to get the egg yolks hot enough to kill any bacteria, but not so hot that they curdle.
The best way to judge the temperature is with an ..

A classic creme mousseline is made by beating 1/2 cup butter into 1 cup pastry cream. It can be flavored with fruit by adding fruit puree or fruit brandies, or you can make a fruit mousseline by making the pastry cream with strained fruit puree instead of milk.

Rub Recipes: Rubs are often ethnic, meat-specific, or just downright personal. I have included some of my favorites on this page, but don’t be restricted by the titles. For example, I happen to love the beef rub for the way that pure chile powder, onion, garlic, and a touch of cumin work with the ..

For this tart, same af the apples are cooked dawn into a thick chunky apple sauce, which is spread over the raw tart shell. The remaining apples are then sliced thin (see note) and arranged over the applesauce. Slice the apples as thin as you can so they'll be flexible when yau fan them in the ..

Classic puff pastry dough scares people because it sounds complicated. Yes, to make it perfectly takes some practice, but you should be able to make dramatic puff pastry the first time. Remember, you're basically enclosing a packet of butter in some pastry dough and then rolling it out and ..

The crisscross pattern on these yummy cookies makes me nostalgic for the times my Mom and I made these cookies together as I was growing up. They are crispy and light. With chocolate ice cream, they make delicious ice cream sandwiches!

Fish soup isn’t as expensive to make as you might think, and this recipe is a fantastic treat for your friends.
Ask your fishmonger for trimmings and heads from white fish, not oily ones (make sure to warn him in advance so he can get them ready). You can either make quite a thin soup, or you can ..

Made with a base of onions and chicken or vegetable stock, this is finished with Parmesan or Grana Padano, and butter. In our house, as in most houses in the region, grana was the cheese we used most in cooking, while Parmesan was kept for the table. It is the most straightforward risotto of all — ..

This is a striking, colorful cake with red strawberries, white cake, and a green marzipan topping. There are lots of steps, and while the marzipan topping is easy to roll out and put on, you can skip it if you like. The top of this cake is finished with a sheet of marzipan-an easy way to make ..

After reading this entire recipe you might think to yourself “Gee, this sounds like it’ll take a long time.” I’m not going to lie, it DOES take a long time. It took my almost an hour to make the entire dish from start to finish, which is significantly longer than just using condensed soup. ..

This is Federico Turri's fantastic foolproof focaccia, ready to bake in
just over an hour. The dough is very soft, like a sponge, so that when
you brush it with good extra virgin olive oil, it absorbs it.
If you like, you can replace 1/3 cup of the quantity of flour with chestnut, chickpea ..

This is my healthier take on apple pie and snicker doodle cookie. It is crispy, it is nutty, it is fragrant with cinnamon and honey and the goodness of apples and pie crust makes this dessert amazing. It is not at all heavy like apple pie and the sugar content is so much in control that you will ..

Years ago, when I was the chef of a winery in Napa Valley, my job was to cook for visiting distributors, retailers, and restaurateurs. I remember one day in particular when a group of important distributors from Los Angeles came for lunch. I looked around the kitchen and spotted some pineapples set ..

This Pineapple Sundae makes my dessert so special ! A bonus of sweetened pineapple , orange juice and brandy over delicious ice cream is a dream come true for me ! Just try this Pineapple Sundae and let me know if you like it !

I use my grill to do all kinds of baking. I have made cakes, cobblers, pies, even soufflés! Think of the grill as an outdoor oven. When you are using indirect heat, with the lid closed, you can bake virtually anything that would cook in an oven.

Just about everyone loves the smell and taste of homemade chocolate cookies. Yet many people think baking is difficult, whether it be cakes, cookies or pies. Time poor cookie lovers choose shop bought products full of excess sugar and preservatives when it is actually very simple to bake cookies at ..

This started out as a Mexican budin, a casserole so dense with tortillas, sour cream, and cheese that in the end it was simply too rich, even for me. But as I love the flavors of the various elements, I put them into these lighter corn crepes and, if supper is very informal, I let each person fill ..

These versatile skillet cakes take well to all kinds of herbal seasonings, but I especially like this combination of marjoram with capers, pine nuts, and a bit of lemon. They can be served naked, topped with a little salad of cherry tomatoes, or accompanied with a creamy ranch dressing. To make ..

Thai basil, with its warm, spicy overtones and beautiful purple-edged leaves, is the one to use here, but any other variety will work too. Use whatever variety you have and keep this dish in mind for when you do find Thai basil at your market. An off-dry Riesling, such as a German Kabinett, would be ..

Marzipan is a sweet paste made of ground almonds and sugar. It is similar to fondant but not as soft, which makes it the perfect consistency for modelling. Marzipan is primarily used for cake decorations and to make cute shaped sweets. Fruit shapes such as pears, strawberries, apples, peaches, and ..

Here the rice-studded batter is poured over the ragout, then baked, making a savory cakelike topping. However, there's no reason you can’t make the batter into crepes, flop one on the plate and another over the vegetables, then serve with sour cream or the goat cheese sauce. For a vegan ..

Three flecked buckwheat crepes folded over Gruyere cheese and topped with a fried egg make a supper that’s special yet not difficult. Even if you haven’t any previously cooked crepes on hand, you can still pull this off at the last minute since the batter is a quick one-two-three sort of ..

Tortilla means "little cake" in Spanish, and refers to several different foods eaten in various Spanish speaking countries and parts of the United States. In Mexico, Central America (Guatemala, El Salvador, Honduras, Nicaragua, Costa Rica) and the United States, "tortilla" refers ..

I seem to have an awful lot of smoked haddock in the freezer. I'm not quite sure where it's come from but I'm slowly trying out new recipes using it. This is one that has sat in my recipe folder for ages and I finally got around to trying it. It was much less filling that champ with ..

Eclairs are made with cream puff pastry dough (pâte a choux) and are essentially the same thing as cream puffs, except that éclairs are long, filled with pastry cream, and glazed with fondant; cream puffs are round, filled with whipped cream, and not glazed. You can fill éclairs in one of two ..

Cream puffs may be the mast delightful af all cream puff pastry desserts because they're filled with whipped cream instead of something heavier like pastry cream. Cream puffs are at their best when baked shortly before serving and filled at the last minute so they don't have time to get ..

Strudel is made by wrapping paper-thin layers of dough around afilling. The dough is brushed with melted butter to keep the layers from sticking together and to add flavor. To make strudel dough, knead dough made with bread flour until it's smooth and very elastic. You need to make it at least ..

A jalousie - a window with slatted blinds - presumably gets its name for its ability to protect those inside from the inquiring eyes of jealous lovers. In any case, its easy to see the resemblance to this pastry which has slats on top that allow a peek at what is inside. A classic jalousie has a ..

These little cheese puffs are a traditional French hors d'oeuvre, perfect with a glass of wine or a cocktail. You can make them any size you like, but these are bite size. Most recipes for gougeres call for Gruyere cheese, but Gruyere is a moist cheese that can make the puffs heavy. You'll ..

This is a lovely fresh dessert that might sound complicated but is actually very straightforward — and the advantage is that you make it the day before you want to serve it. We first made it by chance, really. We have some friends who have a farm near Mumbai in India, and we always give them some ..

We had a big pear tree in our garden in Corgeno and, in the season, we had pears coming out of our ears, so my grandmother often used to poach them in wine. We add some spices and, when we serve them, we go to town a bit, building up different flavors and textures to set off the fruit, with various ..

If possible, use organic, free-range eggs (we use Italian eggs, the yolks of which are very deep orange-yellow), and try to find really juicy pears. The ones we use are Italian Forelle, which are very beautiful, small and juicy, with a fantastic yellow and crimson skin.

To make the molds for the nougat glace we use clear PVC tape (6 cm wide), which you can buy in specialty kitchen shops. We roll it into cylinders about 1 1/4 inches in diameter, secure with tape, then put these inside small pastry cutters of the same size to hold them steady. Alternatively, you ..

This is a quite soft jelly that we layer up with the sorbet and foam in a martini glass. Together the three flavors are unbelievable; very different, something you really have to taste for yourself — though some people, I know, don't like the flavor of real coconut. I have had people tell me ..

This is a very good, easy pastry that isn't difficult to work with and won't break if you roll it. We use it to line a nonstick tart pan and bake it "blind", i.e., empty, so that it can cook a little and crisp up before you add a wet topping of fruit, frangipane, etc. We use ..

Peaches and amaretti biscuits are a classic match that you will find in different variations all over Italy. The amaretto cream is really frangipane, with the addition of what, in the north of Italy, we talk about as bitter almonds, but are actually bitter apricot kernels. They come not from the ..

This is a very thin and crispy tart, so thin we could almost call it pizza di mele — and have a bit of a game with words and serve it alongside the fruit lasagne. it is the kind of French-influenced Milanese tart with a "wow factor" that we used to make at olive in the mornings, so it ..

Because the lemon and mascarpone mixture for this is quite liquid when it is first mixed, we completely cook the pastry case first, then turn the oven down, so that the topping can set without the pastry cooking further.

This is the traditional tart made in Napoli for the Easter festivities, and was originally made with grains of wheat, but is sometimes now made with pearl barley (soaked overnight and cooked according to instructions). The combination of ingredients may seem strange, but they are associated with ..

The first of the season's melons have arrived from Italy. I love this time of year, when these perfumey fruits begin to come in, getting sweeter week by week. You can make this as a granita if you don't own an ice-cream machine.

Crema catalana is a delicious custard covered with caramelized sugar. There are several Catalan chefs who take credit for having transformed this popular dessert into an ice cream. This version is served in glasses or bowls and drizzled with a creamy caramel sauce.

I think people are a bit confused by mascarpone and mozzarella — but before you say, "Well, you couldn't make an ice cream with mozzarella", we did: with olive oil and Parmesan too, and it was fantastic, but so is this ice cream made with mascarpone, our famous gorgeously creamy ..

This is so many people's favorite ice cream – pale green and fragrant, with lovely bits of frozen pistachio to bite into. Lovely on its own or served with Pistachio Wafers, the ice cream is also delicious with Greek Orange and Honey Syrup Cake

Marco Polo tea is quite spicy and floral, hut you could make this with any tea you find that has a fantastic flavor and aroma, perhaps a fruit tea or chai. Something quite potent, like mango — you don't want anything too delicate, as freezing has the effect of closing down flavor a little, ..

Amaretti is the Italian name for macaroons, which means little bitter things. These small, domed-shaped cookies that are crisp and crunchy on the outside and soft inside, originated in Venice Italy during the Renaissance period. Amaretti cookies are made from either ground almonds or almond paste, ..

Almond tuiles are made by mixing the sliced almonds into the batter and then stenciled or shaped into round disks using a fork. Fine tuiles or what the French name tuiles fine, are stenciled and then garnished with almonds or other nuts or dried fruits.

Tuile is the French word for tile. Here, a chocolate-nut mixture is draped over a rolling pin to give these confections a curve that resembles a roof tile. These delicate treats enliven any tea party, afternoon snack plate, or dessert course. Keep these cookies in an airtight container to keep them ..

If you like, you can twist or roll each biscuit into another shape, such as a "cigar", while still warm. Other variations include using a pastry bag with a very small opening to pipe the
mixture onto the waxed paper in thin strips, making hairpin—like shapes. When they come out of the ..

Spooned biscuits were originally round shaped. They took the name "spooned" biscuits by the fact that they were shaped and laid on the baking tray using a spoon. They definitively took their modern, slender shape in the XIX century.

These are the best cookies. l love them. The flavor is fantastic and, when they are warm, you can shape them any way you like. If you want to spoil your kids, make them into ice cream cones (you can make up lots of them and keep them in an airtight container). That is what we do on Sundays, when ..

If you make these crisps more than a few hours before you need them, keep them in an airtight container until you are ready to use them (but don't keep them for more than a day). They should stay crisp; but, if not, you can put them back into the oven again — though they won’t he quite as ..

For some desserts we make at the restaurant, such as the poached pears served with ice cream, we candy the vanilla beans, then chop them in a food processor until they turn into a powder, which we
dust over the ice cream.

This is part of our Amedei Tasting Plate, hut it is fantastic to serve on its own, with or without the chocolate foam. For the foam, you need a o.5—liter (2—cup) siphon. Of course, you can use any good chocolate (at least 70 percent cocoa solids), but we use Toscano Black for the foam because it ..

This tart has a fantastic sheen from the chocolate glaze, which we pour over it while it is still warm. Then we sprinkle it with grué de cacao — chopped or ground "nibs" (raw cocoa beans without their shells), which are very chocolatey and bitter tasting.

Here the sable biscuit is really just to raise the ice cream, which sits in the soup — you can either make the cookie or buy some good ones, or something similar —— and the caramel, which we
make with condensed milk, helps to stick the biscuit to the base of the serving bowl to prevent it ..

The idea of these chocolate fondants is that, when you cook them, the creamy center stays cold. We serve them with Milk ice cream, garnished with a Hazelnut tuile — but you can use vanilla ice cream and a cookie of your choice, or just serve the fondants as they are. You can make them up to four ..

We make this with what everyone in the kitchen now calls Margherita's chocolate sponge — it is the one we make for my daughter that doesn't contain eggs., as she is allergic to them. The chocolate sponge is layered with caramelized blood orange segments, and topped with rosewater ..

Life would be miserable without beignets, which is just a fancy way of describing doughnuts; there is nothing better. You need to put them in the freezer (in ice cube trays) for several hours or overnight to harden before you fry them, but you can make large amounts and then cook
them from frozen ..

Preserved lemon or lemon pickle is a condiment that is common in North African cuisine, especially Moroccan cuisine. It is also known as "country lemon" and leems. Diced, quartered, halved, or whole lemons are pickled in a brine of water, lemon juice, and salt; occasionally spices are ..

The key to grilling fruit is picking ones that are ripe but not mushy. You don’t want them to collapse and slip through the grate. To be absolutely sure a banana will hold together, cut it in half lengthwise [with the skin still on]. Brush the cut sides with melted butter and spices and grill the ..

I love cookies. I love brownies. They are my two favorite desserts. They're not difficult to make, eat, or store. They are the ultimate comfort treats in my opinion. So you can imagine my excitement when I discovered a selection of recipes on the internet labeled "brownie cookies". ..

Traditionally, cannoli are made with strutto — snow-white pork fat that has a clean, quite neutral flavor — but you can use duck fat instead, or lard. You need a clean metal (3/4—inch diameter) tube for this —— it must he metal, as it has to go into hot oil. We serve this with Amaretto ice ..

We serve the soup with a sable biscuit "stuck" to the bottom of a shallow soup dish with toffee, topped with Basil sorbet which rises up above the soup and is garnished with Candied basil leaves. The slightly salty biscuit intensifies the sweetness of the soup.

The rice of the northern Lomellina region and the big Sorrento lemons from the southern Amalfi coast brought together in a soufflé — for me this is an incredible dessert. We use carnaroli rice be- cause it becomes very creamy but retains its shape and bite. Technically, of course, we could make a ..

Tiramisu is the dessert that most people associate with Italy, perhaps because it is made with coffee, which is considered a very Italian thing. However, a real tiramisu at the end of the meal is a killer — very heavy to digest. It is made all over the country, hut it is one of those dishes that ..

Mirto is the name not only for myrtle in Italy but for the liqueur made from the myrtle berry, which is traditional in Sardegna. (There is also a dryer white Mirto, made with the leaves.) You should be able to find it in specialty liquor stores or Italian importers, or you could replace it with ..